NRTC culinary team state bound

Luke Fritts, left, and Jayden Douglas work on preparing part of their practice meal Thursday afternoon.

Jazmyne Fecht cuts mushrooms for the chicken Alfredo NRTC culinary arts students are practicing making before they go to the state competition this weekend. Fecht, Luke Fritts and Jayden Douglas make up the Nevada team going to the state competition. All of the teams that qualified for the state competition will be making the same recipe. The basic ingredients are furnished, but the students must bring their own cooking utensils as well as their burners. Each team is allowed 30 minutes to gather all the ingredients for the recipe. They then have 60 minutes to prepare and plate the meal, with hot food going on warm plates and the salad on a cold plate. The three are students of Louise Lunkenhimer, who said that since this team is one of the last to compete, they will need to come up with a different way to make their meal stand out from the others. Ralph Pokorny/Daily Mail